This kind of tonkatsu really hit the spot for me.
The round, thick-cut pork tenderloin pieces, super juicy and tender, not the flat, wide cut you usually see.
Is this a newer or more trendy style of tonkatsu in Japan? I’m curious because I’ve been seeing this cut more often lately, and honestly, I love it way more.
by Potential_Hold_3964
12 Comments
Is that even cooked properly
I don’t care who made it or what country it’s served in, I cant wrap my mind around eating undercooked/pink pork or chicken…
Totally anecdotal, but thick-cut tonkatsu seem to be the trend for the last couple of years, and I suspect a lot of this is due to their Instagrammability.
A Google Lens search on your photo suggests this might be a bigger trend in Korea than Japan.
The current trend for Tonkatsu is, as it has always been, a decent sized cut served with rice, thinly sliced cabbage and miso soup, priced under 1000 yen.
Fillo dough instead of tempura batter or panko, ey? interesting.
Korean
Can we talk about that tempura shrimp? What is that breading?
Hire katsu has been a thing for forever
i dont want to see blood in my pork
It looks beautiful but I”d be disappointed to get my tonkatsu like this. Not enough crunch to meat for me.
I love pink pork but wasn’t a huge fan of this method of cooking
If you’re eating good quality lean cut of pork loin well done without slow cooking then you clearly don’t know what you’re doing. This is what pork looks like at 145F or 63C with rest unless you like eating a piece of crumbly rubber.
Also this looks like a Korean place with the banchan.